A vibrant twist on classic cupcakes, combining tart lemon and fresh strawberry flavors in both cake and frosting for a bright, summery treat. Strawberry Lemonade Cupcakes

Why You’ll Love This Recipe

I adore how the lemon zest in the cake brings a gentle brightness, and the swirled strawberry buttercream adds that sweet-tart finish. It feels both indulgent and refreshing—perfect for warm days or celebrations.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup granulated sugar
Zest of 1 large lemon (~1 Tbsp)
1 ¼ cups all-purpose flour (or gluten-free blend)
1 ½ tsp baking powder
½ tsp fine salt
½ cup sour cream (or full-fat yogurt/buttermilk/alternative)
½ cup water
¼ cup vegetable or canola oil
1 large egg
1 tsp vanilla extract
(optional) yellow gel food coloring

Optional filling:

¾ cup seedless strawberry jam

Strawberry Buttercream:

1 cup unsalted butter, room temperature
Zest of 1 large lemon (~1 Tbsp)
1 tsp vanilla extract
1 tsp lemon extract
¼ tsp fine salt
3 Tbsp seedless strawberry jam
3½ cups powdered sugar
1 Tbsp heavy cream

directions

Preheat & prep
Preheat oven to 350 °F (175 °C); line 12 cupcake liners.
Mix dry ingredients
Stir sugar and lemon zest until fragrant. Add flour, baking powder, and salt—whisk to combine.
Combine wet ingredients
In a separate bowl, whisk sour cream, water, oil, egg, and vanilla. Add gel color if desired.
Make batter
Gently fold wet ingredients into dry until just combined. Don’t overmix.
Fill & bake
Divide batter into liners, filling ~¾ full. Bake 19–21 min, until toothpick comes out clean. Cool fully.
Optional filling
Core centers and fill each with ~1 Tbsp strawberry jam.
Make frosting
Cream butter until smooth. Beat in lemon zest, extracts, salt, and jam until combined. Gradually add powdered sugar and cream, scraping bowl until fluffy and smooth.
Decorate
Spread a thin layer of jam inside your piping bag, then fill with frosting. Pipe swirls and garnish with lemon slice and strawberry heart.

Servings and timing

Makes 12 standard cupcakes.
Prep time: ~10 min
Bake time: 19–21 min
Cooling & decorating: ~30 min
Total: ~60 min

(Makes ~30 minis if baked 12–14 min.)

Variations

Eggless/dairy-free: Use plant-based milk and yogurt, and egg replacer for the egg.
Gluten-free: Substitute a 1:1 GF flour blend and let batter rest 30 min before baking.
Extra tart: Add fresh lemon juice to the mix or more jam swirl.
Simplified: Skip jam filling; just frost with lemon-strawberry buttercream.

storage/reheating

I store unfrosted cupcakes at room temp for up to 2 days, or refrigerated for a week. I also freeze them (without frosting) for up to 3 months—fill and frost upon thawing. Frosting keeps in the fridge for up to 3 weeks; re-whip before use. Frosted cupcakes are fine at room temp overnight in an airtight container.

FAQs

How can I prevent over-sweet frosting?

I balance sweetness with tart extracts and zest; reduce powdered sugar or increase salt or lemon zest to suit your taste.

Can I make these ahead of time?

Yes—I freeze unfrosted cupcakes for up to 3 months or refrigerate them for a week. I frost just before serving for the best texture.

What if my frosting is too thin?

I add more powdered sugar or chill the bowl briefly. If too thick, I mix in a bit more cream.

How do I get the frosting swirl effect?

I spread a small layer of jam inside the piping bag before filling. The swirl appears as I pipe.

Can I decorate differently?

Absolutely! I sometimes use sprinkles, edible flowers, or no garnish—just frosted swirls look lovely too.

Conclusion

I love how these cupcakes taste like a glass of strawberry lemonade in dessert form—the lemony crumb and sweet-tart frosting are such a joyful combo. They’re perfect for gatherings or just treating myself. I hope you enjoy bringing this summery flavor to your kitchen!